Cooking For Engineers

[SwimDude0614]

Hello All,

I'm an engineering student that just got a house with full kitchen (and roommates of course ). I've found that I thoroughly enjoy cooking and am now determined to make my own Thai curry. It is, by far, my favorite Asian dish.

Here are things I know I enjoy in a curry:

• Coconut milk
  
• some spice (not a lot)
  
• basil
  
• coconut milk
  

So, I've got an idea for vegetables and such that I want to put in it. Mostly I'm looking for a made-from-scratch recipe for the curry sauce (paste?) and how to make it. This will be the first sauce I've ever made from scratch, so I have no idea what's involved.

Thanks!
David

[le boulonger86]

Thai Green Curry Paste


Ingredients


3 Green Chillies
1 cup Fresh Thai Basil Or replace with sweet Basil
2 cups Fresh Coriander
6 Spring Onions chopped
1 tbsp Fresh Ginger chopped, or Ginger Puree
3 cloves Garlic chopped
3 stalks Lemon grass chopped, white core only
1 tbsp Ground Coriander
½ tsp Turmeric powder
¼ tsp Shrimp Paste
½ tsp Black pepper ground
¼ tsp Salt
1 tsp brown sugar
1 tsp lime zest
1 whole Lime Juiced
2-3 tbsp Olive oil



grind all ingredients in a mortar & pestle for best results adding a little water

you could put them in a food processor but the results will not be as good

[Feral_7]

Thanks for the post!

[le boulonger86]

Pleasure Feral once you make it the first time you will find it will be easier thereafter.





Yummy !!!!!!!!!!!!!!

[tomnew481]

Since I like spicy food here's

Thai Red Curry

Ingredients:

1/2 medium whole chicken, cut into parts, or equivalent of breast or thigh
1 red bell pepper, chopped
2 tomatoes, sliced into small chunks
Optional: 1-2 cups chopped eggplant, skin left on
2 kaffir lime leaves, OR substitute bay leaves
1/2 cinnamon stick (OR add 1/4 tsp. cinnamon to the sauce)
handful fresh basil and coriander/cilantro
RED CURRY SAUCE:
1 can coconut milk
2-3 Tbsp. minced fresh lemongrass, OR bottled/frozen prepared lemongrass
1 shallots OR 1/4 cup purple onion, sliced
1 thumb-size piece galangal OR ginger, grated
4-5 cloves garlic
1-2 fresh red chilies, sliced, OR 1/2 to 1 tsp. cayenne pepper, to taste
2 Tbsp. tomato ketchup or cooked tomato puree
2 Tbsp. fish sauce
1+1/2 to 2 Tbsp. chili powder, depending on how spicy you want it (North American chili powder from the supermarket)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 Tbsp. brown sugar, + more to taste
1 tsp.shrimp paste
2 Tbsp. fresh lime juice

Preparation:

Preheat oven to 350 degrees. Then place chicken pieces in a fairly large casserole dish.
Place all curry sauce ingredients in a food processor or blender. Process well. Pour the curry sauce over the chicken. Add the chopped eggplant (if using), plus kaffir lime leaves/bay leaf and cinnamon stick, mixing everything into the sauce. Cover and bake 45 minutes at 350 degrees. Note: if you prefer more sauce, add 1/4 to 1/3 cup good-tasting chicken stock. (If you prefer to cook this curry on your stovetop, see instructions below*.)
Remove dish from oven. Add the bell pepper and tomato, stirring them into the sauce. Return curry to the oven for 15-20 minutes, or until both chicken and vegetables are well cooked.
Do a taste test, looking for a balance of flavors. If not salty or flavorful enough, add up to 1 Tbsp. more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili/cayenne pepper.
Ladle the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander (cilantro), and serve with plenty of Thai jasmine rice.